CHARCUTERIE

Charcuterie is the art and craft of curing and smoking meat.

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SOUS VIDE

Sous-vide is a process by which ingredients are sealed in a pouch under vacuum and subsequently cooked at a series of precisely defined temperatures to reach a desired result. This gentle cooking method has proven to be a remarkable tool of innovation for a growing number of leading chefs, and continues to grow in popularity. 

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PIZZA

The term, Pizza, was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.

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COFFEE

Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps; raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the used grounds.

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MIXOLOGY/COCKTAILS

Mixology is the process of creating cocktails using the equipment and techniques such as molecular gastronomy.

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CHIFA & NIKKEI CUISINES

Chef Geronimo Lopez, Executive Chef and Creator of Botika, Presents “Chifa” and “Nikkei” Cuisines + many variations of Ceviches.

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CERTIFICATION

With the completion of the course, every student will receive a Course Completion Certification for your portfolio and/or resume.

CUISINE UNIVERSITY HOLDS COURSES THROUGHOUT THE COUNTRY. REGISTER FOR YOUR COURSE TODAY.

COURSES INSTRUCTED BY LEADERS OF THEIR CRAFT.